Topics Covered Basic meat science Non-meat ingredients Liquid smoke application End point temperature evaluation Bacon manufacturing Casings and molds Ham manufacturing Hydrocolloids in cured meats Injection systems Meat irradiation Microbiology of cured meat Thermal processing Use of nettings
The course will use a hands-on approach to meat processing. Under the supervision of an instructor, participants will be divided into teams and have the opportunity to formulate and manufacture a processed meat product.
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